Licorice Extract

Description

allowing the use of edible spices. Sweeteners; flavoring agent; surfactant.Legumes take licorice (GlycyrRhiza uralensis), Glycyrrhiza inflata (G. Inflata) or foreign liquorice (G. Glabra) dry root and rhizome to remove fibrous root dry raw materials. With less than 60 ℃: warm water immersion, cut into 0.5cm slices below, plus 8 times the amount of water, boil countercurrent extraction cycle 8 times, the leaching solution set of natural sedimentation sedimentation tank 3h, the supernatant concentrated to thick paste , so that glycyrrhizic acid content is not less than 20% of the degrees, is a licorice extract. Amount of licorice extract obtained by adding water, constantly stirring and heating to make it melt, filter, in the filtrate slowly adding 85% ethanol to the solution of ethanol content of 65% or so, put it aside overnight, the supernatant, the remaining precipitation coupled with 65% ethanol, stirring, overnight, the supernatant, plus 65% ethanol extract of a merger three extract filtration, recovery of ethanol, water and ethanol to more than 7.0% glycyrrhizin content, ethanol content of 20% to 25%, with Ph value of ammonia solution adjusted to 7.5 ~ 8.5, put it aside, to clarify the supernatant filter formed.